CHEF
- To prepare high quality traditional authentic Indian food, especially south Indian dishes.
- Should have the knowledge about properties and usage of herbs and spices in food preparation, and to cook north Indian dishes in a traditional way.
- To ensure that all the dishes are freshly prepared and the food standards are met.
- Responsible for the kitchen’s daily operations and supervise and coach junior kitchen staffs.
- Plan and arrange ingredients for next day preparation and orders.
- Need to understand the customer requirements, as per order.
- To Introduce new dishes and menus.
- Should monitor and maintain stock levels and inventory.
- Need to monitor stock rotation procedures are followed as per inventory.
- Experience in Kerala cuisines.
- Monitoring portions and waste control.
- To provide quality of food
- A deep understanding of authentic North Indian food preparation.
- Capacity to work under pressure during the extremely busy period.
- Flexible to work in any shifts, especially in split shifts.